I had this exquisite fish sashimi in Taiwan but don’t know which type of fish it is. Can anyone identify the fish for me? TIA!

11 comments

1. Yellowtail also called Hamachi but with the skin left on when it’s usually taken off

2. A type of yellowtail (hamachi) if I had to guess. Usually doesn’t come with the skin.

3. That is 紅甘生魚片, greater amberjack/yellowtail.

   If you ate it in Taiwan, it was most likely caught locally or came from mainland China.

4. Could be kanpachi but looks like hamachi with the skin still on! It is not common to keep skin on. It would be almost inedible even if torched or matsukawa(blanched skin)

5. It’s possible that even the scales have been left on that skin – definitely hazing…

6. Hamachi is the best omg

7. I think this maybe shima aji

8. I’m just in awe of the amount of wasabi they gave for that dish lmao

9. This could be young hamachi ( inada) type of amberjack … blanched and seared skin makes it smoky flavor

10. Almost looks like grouper. Grouper skin is tough when sashimi’ed. I’d like to try that.. Taiwan seems like they have their own version of Japanese food like Korea, US

11. Holy piss! That looks unreal.